Author
Topic: Hey there (Read 83 times)

I've been making pizza at home for about 20 years, since I was living in Atlanta and missing anything I thought was edible. I make pizza for my kids once a week, generally with Sir Lancelot flour that I get in 50# bags from Amish stores, with some pumpernickel and, more recently, whole wheat mixed in. For years I've put parchment between my peel and the dough so it slides off easily, and then removed the parchment when the dough is about half-baked.